Herby couscous with citrus & pomegranate dressing

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1. Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
2. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Tip

Larger supermarkets stock packs of fresh pomegranate seeds, but if you have difficulties finding them, use dried cherries or raisins instead.

PER SERVING

189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, sugar 6g, salt 0.01 g

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Ingredients

• 200g couscous
• 150g pack pomegranate seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian, Low-fat

Ingredients

• 200g couscous
• 150g pack pomegranate seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

PER SERVING

189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, sugar 6g, salt 0.01 g

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